Community Pick
Lemon Greek Chicken

photo by ncmysteryshopper




- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 teaspoons lemon zest
- 1⁄4 cup fresh lemon juice
- 2 tablespoons olive oil
- 4 large garlic cloves, minced- more if you like
- 1 tablespoon oregano
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper, we like pepper- reduce if you like
- 6 -8 medium red potatoes, about the size of a lemon
- 1 green pepper, cut into strips
- 1 red onion, wedged
- 8 ounces mushrooms, cleaned
- 4 bone in chicken breasts (1/2 to 3/4 lbs per breast) or 24 ounces boneless skinless chicken breasts
directions
- Combine first 7 ingredients and set aside.
- Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
- Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
- Add bell pepper strips, onion wedges and mushrooms to pan.
- Drizzle half the lemon juice mixture over veggies and toss to coat.
- Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
- Bake until chicken is no longer pink in center basting after 15 minutes.
- Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
- IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
- Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
- I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.
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Reviews
-
I made this chicken with high hopes and it was yummy! I made one slight adjustment, using Greek Seasoning in place of the oregano... It gave it such a good flavor. This is a keeper, and one I will be making again real soon! I served it up with Lemon Jasmin Rice and Sauteed Green Beans With Garlic and a sprinkle of the Greek Seasoning. Thanks for sharing your recipe with us Hope! Linda
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Delicious!!!!! Even my very picky 20 yo DD loved how the sauce flavored the mushrooms. I omitted the green peppers as kids don't like them. I cleaned and pricked the redskins and then microwaved them for 3 minutes, then cut them into fourths. I then but all the veggies in the pan and topped them with boneless, skinless chicken breast. I took the chicken out after about 1/2 hour and some of the juice, then put it on the grill and basted a couple of times. I loved the lemony flavor of this meal and that it is so simple, one pan meal!!! Thanks for another great recipe Mama. Made for bevy tag.
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Tweaks
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This is the perfect dinner for a mom-on-the-run or a house with kids that don't like the "exotic" twists on food! It is a wonderful recipe for a few reasons and one reason is that I dirtied One Small Bowl, One Knife, One Casserole Dish and wa-la dinner was served!!!! Gotta love a good recipe that is easy to clean up afterwards!!! Oh, almost forgot, it was delicous! I did take the chicken out and let the veggies cook a bit longer and then i simply replaced the chicken and let it warm up before serving. I used a red pepper instead of green and fresh oregano instead of dried.... followed the rest exactly. The veggies were so good and mama's suggestion for bread should not go unnoticed - the juices are incredible!
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.